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Friday, February 21, 2014

How to Make Marzipan

Now it is time to top the pretty four layer cake with a thin layer of marzipan. Marzipan is a smooth layer of almond candy used to top cakes or make edible figurines. It is similar to the marshmallow fondant I make, but tastier and a little easier to work with because it isn't as sticky as melted marshmallows.

Start by breaking up 1# (again, 2 cans) of almond paste in a mixing bowl:

Add 3 cups of powdered sugar and combine until you achieve a sandy texture. Then mix in 2 large egg whites.

Remove the marzipan to a powdered sugared surface and knead until smooth:

Roll thin:

Trim to desired size (larger than cake) and roll over the top of the rolling pin to transfer to the top of the cake:

Here is the marzipan on top of the cake:

Trim all four sides of the four layered cake:

Measure off 1 1/2" on either sides of the cake and score with a metal ruler:

Measure off 1 1/2" on the opposite sides to create 1.5" x 1.5" cubes. Score lines on the top of the marzipan with the metal ruler and then follow the lines to cut through the cake using a serrated knife. The individual cubes should easily pull apart.

This recipe made enough marzipan to cover at least 2 cakes. The remaining marzipan was wrapped tightly and stored in the freezer. For step-by-step instructions for making the cake, click the photo below:

These petit fours were topped with piped candy hearts. Next week we'll cover a few with a glaze.